AWESOME MAC n CHEESE

I am stateside again in Florida USA😃 and I am cooking Ree Drummond The Pioneer Woman's 4 cheese Mac n Cheese, this is an AWESOME recipe and converted my Nan who likes her Mac n Cheese as it is.  What's even better is I also turned the left overs into a grilled Mac n Cheese, this too Nan devoured, which makes me very pleased, that's the whole reason to cook.

 

Ingredients 

(Serves 4-6)

1 stick (4T) butter

4T all purpose flour

700ml approx milk

1-2 cups heavy cream

Sea salt and white pepper

100g crumbled goats cheese

200g fontina

200g pecorino 

100g Parmesan 

1 box macaroni elbows

First put a large pan of lightly salted water on and bring to a rolling boil, add the pasta and cook according to the instructions, usually around 8-10 minutes, drain keeping back a cup of the cooking water.

Meanwhile make the roux, melt the butter and stir in the flour, on a low heat cook the roux for five minutes, stirring occasionally, then start to add in the milk a good glug at a time stirring in each time until you have a smooth roux before adding the next glut of milk, once all the milk is added pour in the cream and leave on a low heat to cook out the flour flavour for five minutes, you want a medium thick sauce you can adjust your sauce if too thick just by adding more milk or cream to your likin! 

Next add all your grated cheeses and stir in well, once melted taste and season with sea salt and white pepper to your taste, add the macaroni to the cheese sauce and stir in well, add some of the cooking water if needed, pour in to a large casserole dish and top with some xtra grated Parmesan, I now pop that under the grill to brown off and for that gorgeous gooey cheese crust, you can also bake the Mac n Cheese but I find it dries out the sauce a little more than I like!  

I like to serve this with crusty garlic bread or crackers and a spoon!